Soak the tamarind in water if 15min., squeeze out the pulp. Add this pulp, jaggery to 3cups of water, let the jaggery dissolve. Char red and green chillies on the direct flame, if not dry roast them till the green chillies skin turn brown, crush them with ur had and add them to the water. Then add the chopped onions, coriander leaves, curry leaves, salt mix well and keep it aside for 15min., this helps to incorporate the flavors. In a pan heat oil, once it hot add mustard and jeera, once they start to splutter, add this seasoning to the tamarind mixture, mix well ...............Serve it with piping hot steamed rice.

Quite a different way of doing things. I could almost feel the heat of the pepper on my hands when you wrote about roasting the chilis and crushing them with you hands. Love all these fascinating ways we have made simple delicacies for ages. Thanks for sharing.

Welcome..........to My Culinary world....I would like to tell that.........the people who love to have good food will love to cook good food ...........you don't have to cook fancy or complicated master pieces,but cooking is an art................